Awesome!
Thanks everyone for your advice! Big lip, smoother finish inside - that'll steer me onto something half decent. I'll go check out the cheap cast iron ones they have at Downunder Camping.
Cheers
Wil
i have two cast iron ovens, one oval and one round. cannot remember brand but i icked them up from camping stores.
a good lip lifke this one is the go
i always use a trivet
Awesome!
Thanks everyone for your advice! Big lip, smoother finish inside - that'll steer me onto something half decent. I'll go check out the cheap cast iron ones they have at Downunder Camping.
Cheers
Wil
My Dad welded a lip around his cast iron oven's lid. I'd find the feet a pain I reckon, mine & my parent's don't have feet and they haven't been missed.
My camp oven is just the regular cast iron 4.5 quart 'CampFire' brand that Rays Outdoors and others places carry. Not too expensive and tick all the boxes that other posters have mentioned.
You can get carry bags for them too, but despite having one I still keep mine in its box. If the box dies then the bag will keep ash and carbon off everything else.
both my camp ovens have feet.......and i have never had a problem
Selection of type of camp oven is a personal thing and as can be seen from the foregoing posts some prefer cast iron over spun steel, some prefer legs, some don't, some prefer a lipped lid and to some it doesn't matter. The overwhelming preference though is for a cast iron oven with a lipped lid and good smooth casting.
Now all this is very good but I think that the most important thing when using (rather than choosing) your camp oven, irrespective of type, is the way you control the heat while cooking. The idea being to apply a steady even heat throughout the total cooking time - with the exception of a few things that need to be hit hard to start with and then followed up with the steady application of heat.
To achieve this, one must understand the fuel being used to produce the heat. Timber that grows fast will burn fast, give off a lot of heat for a short time and the coals produced will likewise not hold their heat for long. The reverse is the case for slow growing timber. For this reason you will find that using your camp oven in central/inland Australia is easier and produces better results than when using in coastal or high rainfall areas.
To overcome this problem when 'good' firewood is unavailable I tend not to cook on coals but instead place the oven on a fire grate where I can either move it around or adjust the fire to achieve the required steady heat. Regarding the use of coals on the lid, I find that for roasting meat or veges they are not necessary but for bread, cakes, some desserts etc. which need heat from above, then replacing the coals regularly or better still, using heat beads is the go. If cooking with gas, Hillbilly have a gas burner that is designed to burn upside down and can be used on top of their large oven.
I hope this is not too far off topic and helps you have an enjoyable meal from your camp oven.
Cheers from,
Rover's bush Restaurant
Roger
Most K-marts sell cast iron camp ovens in varying sizes and they are both seasoned and have a lip which is possibly the most important thing, sorry can't remember the brand name but the one we brought was easy to clean and cooked well.
K-marts prices are often cheaper then camping stores as well. May be worth considering.
cheers,
Terry
Regardless of which lid you get, find a wooden handled banister brush with natural fibres for brushing the ash off. Wood and natural fibres don't melt onto it like the cheap ones. Usually find them in places that sell fireplaces etc, or retoration type stores.
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